Surf and Turf Kabobs Chimichurri – Easy Grill Recipe

Surf and turf kabobs with chimichurri sauce represent the ultimate indulgence, a vibrant and flavorful celebration on a stick. We all crave that perfect bite that balances the richness of the land with the briny kiss of the sea, and these kabobs deliver it in spades. Imagin extracte succulent pieces of tender steak and plump, juicy shrimp threaded onto skewers, their savory aromas mingling with the zesty, herbaceous punch of a homemade chimichurri. This isn’t just a meal; it’s an experience. The beauty of surf and turf kabobs with chimichurri sauce lies in its delightful contrast – the sweet char of the grilled seafood against the robust flavor of the beef, all elevated by that bright, garlicky sauce. It’s the kind of dish that makes any occasion feel special, a true showstopper that’s surprisingly easy to pull off in your own backyard. Get ready to elevate your grilling game!

this Recipe

Surf and Turf Kabobs with Chimichurri Sauce

Get ready for a flavor explosion with these Surf and Turf Kabobs! This recipe takes the classic surf and turf pairing and elevates it with vibrant, herbaceous chimichurri sauce. The succulent steak and plump shrimp, grilled to perfection and coated in this zesty Argentinian condiment, are a match made in culinary heaven. It’s an impressive dish that’s surprisingly easy to make, perfect for a weekend barbecue, a special occasion, or whenever you’re craving something truly delicious. The chimichurri is the star here, bringin extractg a fresh, tangy, and slightly spicy kick that cuts through the richness of the meat and seafood beautifully. Don’t be intimidated by the list of fresh herbs; they all come together to create a wonderfully complex and addictive sauce.

Ingredients:

Instructions:

Prepare the Chimichurri Sauce

The secret to these incredible kabobs is a truly outstanding chimichurri sauce. Let’s get started on that. In a medium bowl, combine the 1 cup of olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper. Give everything a good stir to ensure all the ingredients are well incorporated. Now, for a crucial tip: for the best flavor, let this chimichurri sauce sit at room temperature for at least 30 minutes, or even better, refrigerate it for a few hours or overnight. This allows the flavors to meld and deepen beautifully. If you’re short on time, even a 15-minute rest will make a difference. Before using, give it another good stir as the oil and vinegar can separate slightly. Taste and adjust seasoning – if you want more heat, add a touch more cayenne or a pinch of red pepper flakes.

Prepare the Steak and Shrimp

Next, we’ll get our surf and turf ready for grilling. Pat the sirloin steak cubes dry with paper towels. This is an important step for achieving a good sear on the grill. In a separate bowl, toss the steak cubes with the 1 tablespoon of olive oil, ensuring they are lightly coated. Season generously with salt and freshly ground black pepper. You can also add a pinch of garlic powder or onion powder if you like, though the chimichurri will provide plenty of flavor. For the jumbo shrimp, ensure they are fully peeled and deveined, leaving the tails on for presentation and easier handling on the kabobs. Toss the shrimp with a tiny bit more olive oil, just enough to lightly coat them, and season them with salt and pepper as well. Be careful not to over-oil the shrimp, as they can become greasy.

Assemble the Kabobs

Now for the fun part – assembling the kabobs! If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before you start. This prevents them from burning on the grill. If you have metal skewers, you don’t need to worry about this step. Thread the sirloin steak cubes and the jumbo shrimp onto the skewers, alternating between the two. You can also add some colorful vegetables like bell pepper chunks (red, yellow, or green), red onion wedges, or cherry tomatoes if you desire. This adds visual appeal and another layer of flavor and texture to your kabobs. Try not to overcrowd the skewers; leave a little space between the pieces of steak and shrimp so they cook evenly. This also makes it easier to flip them on the grill.

Grilling the Kabobs

Preheat your grill to medium-high heat. You want a nice hot surface to get a good sear on the steak and shrimp. Once the grill is hot, carefully place the assembled kabobs onto the grill grates.

Cook the kabobs for approximately 8-12 minutes, turning them every few minutes. The exact cooking time will depend on the thickness of your steak cubes and how you like your steak cooked. For the sirloin steak, we’re aiming for medium-rare to medium, which typically means an internal temperature of around 130-140°F (54-60°C) for medium-rare, and 140-150°F (60-65°C) for medium. The shrimp will turn opaque and pink when they are cooked through, usually within about 3-4 minutes per side. Avoid overcooking the shrimp, as they can become tough and rubbery. Keep a close eye on everything, as the sugars in the marinade can cause them to brown quickly.

Finishing Touches and Serving

Once your surf and turf kabobs are cooked to perfection, remove them from the grill. For the final flourish, generously brush the hot kabobs with the prepared chimichurri sauce. Don’t be shy! The fresh herbs and tangy vinegar will really brighten up the grilled meats and seafood. Let the kabobs rest for just a minute or two before serving, allowing the juices to redistribute. Serve these magnificent kabobs immediately, with extra chimichurri sauce on the side for those who want even more of that delicious green goodness. They are fantastic served with grilled corn on the cob, a fresh green salad, or some fluffy rice. Enjoy the incredible taste of surf and turf, elevated by the vibrant flavors of homemade chimichurri!

Conclusion:

These Surf and Turf Kabobs with Chimichurri Sauce are an absolute winner for any occasion, offering a perfect balance of rich, savory steak and succulent seafood, all elevated by the bright, herbaceous zing of homemade chimichurri. It’s a dish that looks impressive but is surprisingly straightforward to prepare, making it ideal for both casual weeknight dinners and more festive gatherings. The combination of textures and flavors is simply delightful, and the vibrant green of the chimichurri adds a beautiful visual appeal to the plate. I truly encourage you to give these kabobs a try – you won’t be disappointed!

For serving, these kabobs are fantastic on their own, but they also pair wonderfully with a simple grilled corn on the cob, a fresh quinoa salad, or even some crusty bread to soak up any extra chimichurri. If you’re feeling adventurous with variations, consider swapping the shrimp for scallops or lobster tail for an even more luxurious experience. For the land-lover, cubes of beef tenderloin or even firm tofu could be substituted. Don’t be afraid to experiment with different vegetables on your skewers too – bell peppers, zucchini, and cherry tomatoes are always excellent choices.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is actually best when made a few hours, or even a day, in advance. This allows the flavors to meld together beautifully. Simply store it in an airtight container in the refrigerator. You might need to give it a good stir before serving.

What kind of steak is best for these kabobs?

For tender and flavorful kabobs, I recommend using cuts like sirloin, tenderloin, or even ribeye. Look for steaks that are well-marbled, as this will contribute to moisture and a richer taste during grilling. Cut the steak into uniform cubes so they cook evenly on the skewers.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and juicy jumbo shrimp are marinated and grilled on skewers, then topped with a vibrant and herbaceous chimichurri sauce.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6-8 servings

Ingredients

• 1 cup olive oil
• ½ cup red grape juice vinegar
• 2 cloves garlic minced
• ⅔ cup minced shallot
• ⅔ cup minced fresh parsley
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped cilantro
• 1 medium jalapeno, (finely chopped)
• 1 teaspoon sea salt
• ⅛ teaspoon cayenne pepper, ((or more to taste))
• 3 pounds sirloin steak, (cut into 1-inch cubes)
• 1 package (16 ounces) jumbo shrimp, (peeled and deveined, tail-on)
• 1 tablespoon olive oil

Instructions

1. Step 1
   Prepare the Chimichurri Sauce: In a bowl, combine 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves garlic minced, ⅔ cup minced shallot, ⅔ cup minced fresh parsley, 2 teaspoons chopped fresh basil, 2 teaspoons chopped fresh thyme, 2 teaspoons chopped fresh oregano, 2 teaspoons chopped cilantro, 1 medium jalapeno (finely chopped), 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Stir well and set aside to allow flavors to meld.
2. Step 2
   Marinate the Steak: In a separate bowl, toss the 3 pounds sirloin steak cubes with 1 tablespoon olive oil and half of the prepared chimichurri sauce. Ensure all pieces are well coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Step 3
   Assemble the Kabobs: Thread the marinated steak cubes onto skewers, alternating with the 1 package (16 ounces) jumbo shrimp. Leave a small space between each piece for even cooking.
4. Step 4
   Preheat Grill: Preheat your grill to medium-high heat.
5. Step 5
   Grill the Kabobs: Place the kabobs on the preheated grill. Grill for 4-6 minutes per side for medium-rare steak and until shrimp are pink and opaque. Adjust cooking time based on desired doneness.
6. Step 6
   Serve: Remove kabobs from the grill. Drizzle with the remaining chimichurri sauce before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.